Menu

Eat, Cook, Link, and Be Merry!!

I already mentioned our prolific fig tree—absolutely LOADED with Long Yellow variety figs the size of tangerines. The tree survived in a pot for a few years before I planted it in the ground, and it has been growing (pun intended) crazy ever since. The reason for our abundant harvest could be that my husband trimmed it practically to a stump sporting a few limbs last January. Now, we are competing with June bugs the size of helicopters that alight on the ripest, sweetest figs. These HUGE, whirring bugs give me the creeps. I preferred the possum who gobbled up the best figs two years ago. We couldn’t figure out what monster ate so much fruit overnight until the poor beast fell into a garbage can we had forgotten under the tree. He was not a happy camper. My husband, kind heart that he is, returned him to the wild with the help of a spray of water. The possum has stayed away since.

The problem remains:

What to do with an overabundance of fruit:

Last year I made enough fig chutney for an army. I also sun-dried sliced figs.

This time around, I am making fig jam. I eat the jam whenever I am in Morocco (Aicha brand fig jam is a favorite of mine, and so is their apricot jam). Recipes for fresh fig jam are difficult to come by, I discovered. I thus relied on the method my French grandmother used for measuring quantities: equal amounts of sugar and fruit, and a little lemon juice. I simply added a sprig of rosemary for a light floral scent.

I am now happily binging on bits of Long Yellow figs afloat in a heavy golden syrup. Fresh fig jam rocks!

*********

Reminder:

Click on the RSS Feed button at the top right hand of the page if you want to get my posts automatically.

Check out my Classes page: I will be doing cooking demonstrations at Le Creuset Stores in Walnut Creek, Vacaville, and Gilroy on September 20 and 21, 2008. Come by and say Hello!

********

I am still a relative novice at mastering this blog. Most of you probably know that you need to click on the button that says "RSS Feed" in the upper right hand corner to automatically receive the messages I post on these pages. If not, please keep visiting this site, I have new recipes and new photos in store..and I am happy to answer questions about Moroccan food.

Figs are in season–and my fig tree is loaded: Indeed, I am now competing with the birds that always seem to zero in on the plumpest and ripest fruit. There is no fruit I love more (save, perhaps, a ripe apricot), than a honey sweet fig still warm from the sun. Fig recipes to follow soon!

Marhaba Kitty, my name is Tony and I just discovered your blog today. I absolutely love making Moroccan food and actually have lemons preserving now that should be ready to use in a couple of weeks. I wrote about them on my blog: http://www.antoniotahhan.com/2008/08/13/dont-make-lemonade/
Your books all sound amazing! I’ve added your blog to my RSS feed – I can’t wait to read more about what you cook up : )
cheers,
Tony
ps. the fig jam sounds SPECTACULAR!
pss. you know what other fruit I also like to turn into jam? I had it on my trip to Syria this past winter, it’s called
مربة الكباد
I don’t know the name of that fruit in English (I’m not even sure it exists). It’s sort of a cross between an orange, a grapefruit and a lemon. have you had it?

I am afraid I am not as fluent as you are in Arabic–though I do speak enough darija–Moroccan dialect–to get me around the kitchen and in and out of the souk! I can’t think of the citrus you are talking about–but I will find out for you. Some Middle Eastern fruits are unknown in North Africa.

I made more fig jam today. It looks just like the preserves I have when I am in Morocco. A touch of grated lime rind really does the trick! Next, I may make candied eggplant, if I can find small enough specimens. Do you eat that in Syria?

Hey, this is my first post here and everything looks and sounds great! I am working on losing some weight (having bad cholesterol at 28 sucks) and the Mediterranean diet is awesome. All the food tastes wonderful! I am excited to stumble onto this site (found it through the Eating Well magazine)

Thanks for your comment. You are right. Mediterranean cuisine is especially good for anyone on a diet since it focuses on fresh fruits and vegetables, and incorporates a number of grains and legumes—all ingredients that help lower cholesterol.

I hope you took the time to browse around my site. You might like to try some of the recipes.

Moroccan dishes are renowned for their unusual blends of fresh herbs and spices. They are unlike any other cuisine in the Mediterranean. My recipes in Spice Scented Morocco, the article in the October 2008 issue of Eating Well magazine should be right up your alley. The okra and chickpea tagine and the Moroccan chorba vegetable soup explode with flavor and are easy to make. Try them! I would love to get your feedback if you do.